This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skillet Corn Griddle Cakes

Makes: 6
to 24
servingsServing size: 2 2-inch cakes

Prep 15 mins
Cook 16 mins
plus 2 minutes per batch

Ingredients

1
tablespoon
vegetable or olive oil

1 1/4
cups
corn kernels, freshly cut from the cob

1/4
cup
all-purpose flour

1/4
cup
coarse ground yellow cornmeal

1/4
teaspoon
kosher salt

1
teaspoon
baking powder

1/2
cup
milk, plus additional for thinning batter

1
egg, lightly beaten

1
tablespoon
vegetable oil

1
tablespoon
finely chopped onion

1/2
cup
sour cream (optional)

1/2
cup
chopped fresh tomato

1/4
cup
sliced green onion

1/4
cup
crumbled ricotta salata or feta cheese

Directions

1.
For browned corn, in a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium heat. Add the corn kernels in an even layer; sprinkle generously with salt. Cook, without stirring, for 3 to 4 minutes until the kernels sizzle. Shake the pan and continue cooking about 16 minutes total, until kernels are browned. Set aside 2 Tbsp. of the browned corn to top cooked griddle cakes.

2.
Meanwhile, in a medium bowl whisk together flour, cornmeal, 1/4 tsp salt, and the baking powder. Whisk in milk, egg, and the 1 Tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and the browned corn.

3.
Wipe out skillet with a lightly oiled paper towel. Heat over medium heat. For each batch of cakes, drop batter by 1 or 2 Tbsp. measure. Cook about 1 minute, until browned on one side and batter appears set. Turn and cook about 1 minute (or less.) Cover and set aside griddle cakes to keep warm while cooking remaining batches.